Recipe: Lowell's Restaurant and Bar Shrimp and Vegetable Quiche

SHRIMP 'N' VEGETABLE QUICHE
From: Lowell's Restaurant and Bar, Pike Place Public Market

"Served with a tossed green salad and a glass of sparkling wine or cider, this seafood pie makes a special lunch, weekend brunch, or light dinner entree."

1 prepared (9-inch) pie shell, unbaked
1 teaspoon vegetable oil
1 cup assorted mixed chapped vegetables (such as red bell pepper, red anion, zucchini, yellow squash, and broccoli florets)
2 cloves garlic, minced
2 tablespoons snipped fresh dill, or 2 teaspoons dried dill, crumbled
1/2 pound pink (bay or salad) shrimp, rinsed and patted very dy
1/4 cup grated Cheddar cheese
1/4 cup grated provolone cheese
3 eggs
3/4 cup half-and-half
1/8 teaspoon salt
1/4 teaspoon freshly ground white pepper

Preheat oven to 400 degrees F.

Bake the pie crust 8 to 10 minutes, or until pale golden in color. Transfer to a rack while preparing the rest of the recipe.

Decrease the oven temperature to 325 degrees F.

Heat the vegetable oil in a medium nonstick skillet over medium heat. Add the vegetables and cook 5 to 7 minutes, stirring often, or until the vegetables are tender-crisp. Add the garlic and dill and stir to blend. Remove the pan from the heat and add the shrimp, stirring well.

Spread shrimp and vegetables evenly over bottom of pie crust and sprinkle with Cheddar and provolone cheeses.

In a medium bowl, whisk together eggs, half-and-half, and salt and pepper. Carefully pour egg mixture over shrimp and vegetables. Using the back of a spoon, gently press the vegetables, shrimp, and cheese to below the level of the eggs.

Place quiche on a rack in the center of the oven and bake 40 to 50 minutes, or until a knife inserted into center quiche comes out clean. Remove from oven and allow to cool at least 20 minutes before cutting and serving.

Servings: 4 as an entree, 8 as an appetizer
Source: Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson